Trehalose

Trehalose is a disaccharide consisting of two units of glucose linked by α-(1→1) glycosidic bond. It is present in some fungi (Amanita spp.), in particular if young, insects, yeasts and in the Manna (dried exudates obtained from some plant species of the genus Fraxinus, especially from Orniello or ash-tree Manna, Fraxinus ornus).
In Western diet it occurs only in small amounts.

Trehalose: enzymatic cleavage

Trehalase is the specific enzyme for trehalose and leads to releasing of the two molecules of glucose that form the disaccharide.

References

Arienti G. “Le basi molecolari della nutrizione”. Seconda edizione. Piccin, 2003

Belitz .H.-D., Grosch W., Schieberle P. “Food Chemistry” 4th ed. Springer, 2009

Bender D.A. “Benders’ Dictionary of Nutrition and Food Technology”. 8th Edition. Woodhead Publishing. Oxford, 2006

Cozzani I. and Dainese E. “Biochimica degli alimenti e della nutrizione”. Piccin Editore, 2006

Mahan LK, Escott-Stump S.: “Krause’s foods, nutrition, and diet therapy” 10th ed. 2000

Mariani Costantini A., Cannella C., Tomassi G. “Fondamenti di nutrizione umana”. Prima edizione. Il Pensiero Scientifico Editore, 1999

Shils M.E., Olson J.A., Shike M., Ross A.C. “Modern nutrition in health and disease” 9th ed., by Lippincott, Williams & Wilkins, 1999

Stipanuk M.H.. “Biochemical and physiological aspects of human nutrition” W.B. Saunders Company-An imprint of Elsevier Science, 2000

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